Investigation of the activity of the microorganisms in a Reblochon-style cheese by metatranscriptomic analysis

Investigation of the activity of the microorganisms in a Reblochon-style cheese by metatranscriptomic analysis

The microbial communities in cheeses are composed of varying bacteria, yeasts, and molds, which contribute to the development of their typical sensory properties. In situ studies are needed to better understand their growth and activity during cheese ripening. Our objective was to investigate the ac...

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Bibliographic Details
Main Authors: Christophe eMonnet, Eric eDugat-Bony, Dominique eSwennen, Jean-Marie eBeckerich, Françoise eIrlinger, Sébastien eFraud, Pascal eBonnarme
Format: Article
Language:English
Published: Frontiers Media S.A. 2016-04-01
Series:Frontiers in Microbiology
Subjects:
Cheese
Gene Expression Profiling
Reverse Transcriptase Polymerase Chain Reaction
RNA-Seq
metatranscriptome
Geotrichum candidum
Online Access:http://journal.frontiersin.org/Journal/10.3389/fmicb.2016.00536/full

Internet

http://journal.frontiersin.org/Journal/10.3389/fmicb.2016.00536/full

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